Curried Stuffed Acorn Squash Recipe

Step 1

Halve squash; remove seeds. In 13- by 9-inch baking pan, combine apple juice and 1/2 cup of the broth. Place squash cut-side down in pan. Bake at 375 degrees for 30 minutes.

Step 2

In small bowl, stir together chutney and 2 tablespoons of the broth; set aside.

Step 3

Turn squash cut-side up. With fork, prick inside of squash. Divide chutney mixture evenly among squash halves. Bake 20 minutes more.

Step 4

Meanwhile, prepare stuffing: In 2-quart saucepan over medium heat, in hot butter, cook celery with curry until tender Add remaining broth. Remove from heat.

Step 5

In large bowl, combine stuffing and fruit. Pour broth mixture over stuffing mixture; toss to mix well.

Step 6

Spoon stuffing mixture into squash halves, mounding slightly. Cover loosely with foil. Bake 20 minutes more or until stuffing is hot. Serve with roast lamb or chicken.

Makes 6 servings.

Source: Stuffing for all Seasons; Campbell's soup pamphlet Found by Fran McGee

Things You'll Need

  • 3 Acorn squash (about 1 pound
  • -each)
  • 1c Apple juice
  • 1cn (14-1/2 ounces) Swansons
  • - Beef Broth
  • 1/3c Sliced celery
  • 1/4c Chutney
  • 2tb Butter or margarine
  • 2ts Curry powder
  • 1pk (7 ounces) Pepperidge
  • -Farms Herb Seasoned
  • -Cube Stuffing
  • 2/3c Chopped mixed dried fruit

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